Reviewed: Oct. 7, 2008

My mom just moved in with me and she is diabetic. I made this for dinner, but excluded the teriyaki sauce, added 1 Tbsp of lower sodium soy sauce and only half the honey. She loved it and her sugar levels are fine! I will definitely make this again!

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Reviewer:

tonya

Reviewed: Sep. 12, 2008

Extremely good! I like the water chesnuts subsituted for the cherries and use Chineese cabbage for the lettuce.

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Reviewer:

Lesalee

Cooking Level: Expert

Reviewed: Sep. 12, 2008

This was the best recipe for chicken luttuce wraps! I made this recipre two times, and both times it was a success!I was told by my mom that the second time was my best!First time I used mushrooms, and a jar of asian veggies , celery,had no water chestnuts, so added cheshews for a big cruch, and big ginger chucks. The second time I omitted the mushrooms , cut up the ginger smaller,(I thought the frist time the ginger was too strong) and added celery again. I did less of the veggie ingredience,had no chashews but this time had water chestnuts. I guess in this case, less is more.

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Reviewer:

Liz

Cooking Level: Beginning

Home Town: Kent, Washington, USA

Reviewed: Aug. 29, 2008

First time making chicken lettuce wraps and they came out delicious. I didn't have vinegar or teriyaki sauce, so I used lemon juice and soy sauce instead. I also put a dash of oyster sauce and sweet chili sauce. I marinated the chicken breasts overnight and they came out divine. I really enjoyed the hint of fresh ginger. I also quickly sauteed the carrots in the chicken mixture (I still wanted the carrots to have a crunch). I served the chicken with butter lettuce (which in my opinion, is the perfect lettuce for this dish as it holds in the chicken just perfectly) and topped the chicken with some crunchy bean sprouts. I was trying to mimic those restaurants that serve these wraps with those small crunchy noodles on top. The bean sprouts definitely added a great crunch and freshness to the wrap. I was planning on serving this with a hot horseraddish sauce (thinned out) but the chicken was already very flavorful. I can't wait to make this again!

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Reviewer:

CRISTINAROSETTI

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Aug. 26, 2008

A great addition to my collection of chicken recipes....even my picky sister went back for seconds. I will definitely make this again. Thanks!

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Reviewer:

Melie

Cooking Level: Intermediate

Reviewed: Aug. 16, 2008

These are really good! I've fixed this dish a couple of times now and it's great and keeps well too for a brown bag lunch. If there is a secret to eating them though I sure would like to know as the lettuce is a bit fragile and after a bite you end up with pieces falling out all over and they are not easy to eat neatly. This dish was a little tart and a little tangy and just a hint of sweet from the cherries. I liked the crunch the almonds gave this too. I'm glad I used the cherries even though my son didn't care for them as they really went well and the flavor was great with the ginger and chicken. I used ginger paste. We sort of miss the bread though and had the urge to wrap this in a flatbread lettuce and all... Thanks, I had great fun trying something new and different from our normal.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Jul. 17, 2008

These are a fun way to use cherries in summer cooking. Delicious!

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Reviewer:

Sourz

Reviewed: Jul. 15, 2008

Very good. (It may have helped that we had fantastic fresh cherries available.) It was also good as a cold lunch the next day.

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Reviewer:

JHARMONY

Cooking Level: Intermediate

Reviewed: Jul. 13, 2008

I made this for a picnic and my friend thanked me about 5 or 6 times. Modifications: To cook ginger root you peel the skin and then dice the inside. I used my hands to pit the cherries (faster than a knife). You just twist it to get the first half and then pry the other side off the pit. I used apple cider vinegar instead of rice vinegar. I cooked the chicken in the oven before I cut it up and sauted it. It is easier to cut cooked. I toasted the almonds in the remaining ginger and oil.

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Reviewer:

R Post

Cooking Level: Beginning

Home Town: Plymouth, Massachusetts, USA

Living In: Pawtucket, Rhode Island, USA

Reviewed: Jun. 25, 2008

I rated this recipe 4 stars b/c it was just lacking one thing. The sauce was great but the chicken itself was very plain. I followed sherryboat's instructions to a "T" except I marinated the chicken in teriyaki, soy sauce, chinese five spice, and the ginger. Then I browned the chicken (it should be whole not cut into chunks) in a pan and baked in the oven with the water chesnuts till done about 20 minutes. I sliced up the chicken and served in sauce on lettuce. This made the chicken very flavorful and I give my alterations 5 stars.

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